January 27, 2011
Seems like I ran out of inspiration when it comes to the pumpkin puree I had. I didn't have that much left anymore (only 3/4 cup) so I decided to make my own pumpkin cookie version; inspired by this recipe at Everydaypaleo.com.
I used some banana to sweeten my cookies instead of maple syrup.
They're easy to make, and it doesn't take much time either. They're absolutely delicious, and what I love about these is that they're nice and soft in the center. They make a great snack or could be part of a quick breakfast.
Pumpkin cookies (makes 10 cookies)
- 3/4 cup pumpkin puree
- 1/2 cup banana puree (approx. 1 large banana)
- 2 eggs
- 1 1/2 cup almond flour
- 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1/2 cup chopped walnuts (optional)
1. Preheat oven to 200 degrees Celsius and line a baking tray with parchment paper.
2. In a bowl, mix pumpkin puree, banana puree and the eggs until well-combined.
3. Stir in the almond flour, baking powder and cinnamon until you've got a smooth mixture.
4. If you decide to add walnuts to your cookies, you can stir these in now.
5. Drop heaping tablespoons of the mixture onto the baking tray and flatten them with the back of a spoon to form cookies.
6. Bake for 25-30 minutes until golden-brown. Let cool for at least half an hour and enjoy!